Crisp the Skins: Lay chicken skins flat on a baking sheet, season with salt, and bake at 400°F until crispy, about 15-20 minutes.

Prepare Broth: Heat chicken bone broth in a pot to a simmer.

Combine: Break crispy chicken skins into bite-sized pieces and add to the broth. Simmer together for a few minutes to infuse the flavors.

Serve: Ladle soup into bowls, ensuring pieces of crispy skin in each serving.

This soup offers a delightful texture contrast with the richness of bone broth and the crunch of chicken skins, providing a nutrient-dense meal.